Chocolate Rugelach and Arugula Citrus Salad

Hanukkah! Okay, a little late for Hanukkah, but at least I'm not as far behind yet as I was with the Thanksgiving post.. progress counts, right? For this Hanukkah dinner I worked to combine some of the classics with some new options for a delightful meal. Make this any of the eight nights, or just any night of the year when you're craving some 'Chosen People' goodness :)

First up, I made latkes, because how can you celebrate Hanukkah without these potato fried yumminess? For some protein, I decide to go the breakfast for dinner route. I laid out some freshly cut nova lox on top of a couple latkes and then poached some (free range) eggs and plopped those on top. Savory breakfast for dinner! Then, in a tribute to my Sephardic half, I made a fresh salad using a variety of citrus fruits- an ode to the Mediterranean. Finally, I couldn't resist dessert. I tried my hand at chocolate rugelach. They're a longtime favorite that I'd never attempted before. I quickly found out it was worth it!

Difficulty: medium
Time: 2 hrs
Cost: $17.03

Nutrition and recipe below the jump!

Gnocchi with Fresh Vegetables in a Vodka Sauce and Rosemary Swordfish

Gnocchi is pretty much the best thing ever. I love this classic Italian dish in pretty much any form. I've made gnocchi from scratch several times, but since that takes many hours (unless you're Fabio from Top Chef) I'm always scouring for frozen options that are at least close to the made-fresh variety. However, I've recently discovered these little bites of heaven in an inexpensive, vacuum-packed box and they taste amazing. While they still may not rival the true, made from scratch variety, they are a close runner-up and at a few dollars a box and under 10 minutes to boil are a must-have for weeknights.

Here, I prepared the gnocchi with several fresh veggies - zucchini, tomato, onion, and mushrooms - in a delicious vodka sauce. It was creamy yet light, and full of delicious, fresh tomato flavor. Then, I paired the potato and veggie dish with some rosemary swordfish. What's not to love?

Difficulty: medium easy
Time: 30 min
Cost: $27.48

Nutrition and recipe below the jump!

Mustard Spiced Salmon and Cous Cous Stuffed Dumpling Squash

Winter squash is amazing in all forms, but sweet dumpling squash remains one of my favorites. It might not be as common as butternut or acorn, but you should still be able to find it easily at least at Whole Foods, when in season, even if you can't find it at your local farmer's market. Of course, I urge you to buy local when you can! It's a smaller squash than some of the other favorites, and has a thin skin that is completely edible. It means it's not as hard to cut as some of it's cousins and peeling isn't necessary. I know you're probably already sold - but did I mention it's deliciously, naturally sweet?

Here, I serve the squash stuffed with a mix of savory and sweet ingredients, but you can easily cook this in many ways. I also prepared a simple salmon dish. The fish is broiled to lock in its moisture (I'm not a fan of baking salmon) and topped with a quick-to-prepare mixture of mustard, honey, and spices. It's flavorful without being overpowering, letting the delicious, natural flavors of the salmon still shine through.

Difficulty: easy
Time: 1 hr
Cost: $15

Nutrition and recipe below the jump!

Cous Cous Stuffed Dumpling Squash
Time: 1 hr

Ingredients:
2 medium-sized sweet dumpling squash
2.5 c roasted garlic and olive oil cous cous, prepared
1/4 c dried cranberries
1/8 c almonds, blanched
1/8 tsp black pepper

Get your oven pre-heating to 375 degrees.

Cut each sweet dumpling squash in half. Scoop out the seeds and pulp and discard. Grease a baking dish with cooking spray and place the four halves in the dish, cut-side down. Bake for 30 minutes or until tender.

Remove the squash from the oven, but keep it on.

Mix the cous cous, cranberries, almonds, and black pepper in a bowl. Turn the the squash halves back over, so the cut-side is now facing up and they form bowls. Divide the cous cous mixture among each one, stuffing it inside the "bowl" of the squash. It's okay if the mixture overflows a bit. Return the squash to the oven and bake for an additional 15-20 minutes. Enjoy!

Servings: 4
Serving size: 1/2 squash
Nutrition: calories 215; carbs 45g; fat 2g; protein 6g; sodium 431mg; iron 8mg

Mustard Spiced Salmon
Time: 15 minutes

Ingredients:
1 lb Alaskan salmon
2 tsp Dijon mustard
1 tsp honey
1/4 tsp Turmeric
1/4 tsp garlic powder
1/8 tsp black pepper

Get your broiler pre-heating and coat a broiler pan with cooking spray. (Or use oil if it's a non-stick broiler pan.)

Put the salmon on the pan, skin-side down.

Mix the Dijon mustard, honey, Turmeric, garlic powder, and black pepper in a small bowl until evenly combined. Brush the mixture evenly over the fish. Put the pan in the oven and broil for 10-12 minutes or until the salmon is cooked to the desired degree.

Servings: 2
Serving size: 1/2 lb
Nutrition: calories 390; carbs 2g; fat 20g; protein 48g; sodium 230mg; iron 5mg

Lemon-Pepper Flounder

Lemon-pepper mixes are used on fish routinely, but this one relies on fresh ingredients for a truly delicious flavor. I used it here on flounder, but you could easily spread this simple sauce on nearly any type of white fish. Mix it up to use up whatever is freshest at your local market or even the fillet still frozen in your freezer from a previous trip. The meal comes together very quickly without sacrificing flavor.

I made this on a weeknight when I was pressed for time with some roasted fingerling potatoes and a smorgasbord of leftover vegetables in my fridge. You can do the same, taking advantage of the quick prep and cooking time. But, don't be fooled by the simplicity. This meal could also easily stand up to a fancier dinner as well. It's versatility is part of its allure!

Difficulty: easy
Time: 20 min
Cost: $18.42

Nutrition and recipe below the jump!

Thanksgiving! Rosemary-Garlic Turkey, Pumpkin Ravioli, Creamy Mashed Potato Casserole, Cajun Crab Dip, and More!

This post is going to show just how far behind schedule I really am with this blog.. this is my Thanksgiving post. That's right - it's nearly two months late, but I hope it's worth it. It's a long one, full of delicious, healthy recipes that can easily be enjoyed at any time of the year. Or, keep this bookmarked for the fall when next Thanksgiving rolls around.

I did make every single dish below, plus a few others, completely from scratch. The full menu included: pumpkin ravioli in a hazelnut brown butter sauce, butternut squash and cheese gratin, creamy mashed potato casserole, cajun crab dip, sauteed garlic broccoli rabe, rosemary-garlic turkey with pan gravy, green bean and mushroom casserole, apple-cranberry sauce, chestnut stuffing, pear stuffing, apple and cranberry pie, and pumpkin cheesecake on almond cake. I cooked for nearly two days straight, but it was absolutely worth it in the end. If you do go for the full menu, I cannot advise strongly enough that you make up a detailed cooking plan in advance. Without it, nothing would have finished on time or in the right order. So enjoy and let me know your thoughts in the comments!

Difficulty: easy to hard based upon individual recipes
Time: 19 hours (for all of it!)
Cost: $134.57 (for all of it! I fed 6 people with leftovers for the next 2 weeks)

Nutrition and recipe below the jump!

Arugula-Apple-Brie Quesadillas

Looking for a quick, healthy meal? This upscale quesadilla is a perfect choice. The creamy, mild brie is matched perfectly with crisp, fresh, local apple and the natural spice of arugula. It's a delicious combination that will leave you eager for more.

I whipped these up on a weeknight for a filling and healthy dinner. They come together extremely quickly, so you can make a homemade meal without being pressed for time. And feel free to experiment with ingredients and let us know in the comments below if you find a really delicious addition!

Difficulty: easy
Time: 30 min
Cost: $15.04

Nutrition and recipe below the jump!

Maple-Lemon Glazed Salmon and Polenta with Zucchini Ragout

Ready for a nutritious and easy-to-prepare meal? This dinner combines some fresh, delicious, and of course sustainable Alaskan salmon prepared with a honey and lemon glaze with a tantalizing polenta dish complete with peas, zucchini, and fresh tomatoes. Everything comes together in under an hour yet still provides a healthy, affordable, homemade meal.

While the ragout I present includes zucchini, onion, tomato, and peas, you can easily swap out other favorites. You can include mushrooms, carrots, asparagus, summer squash, even forms of winter squash. If you come up with something that tastes wonderful, let us know in the comments.

Difficulty: easy
Time: 45 min
Cost: $12.52

Nutrition and recipe below the jump!